fresh corn chowder

3 tablespoons extra virgin olive oil

3 Yukon Gold potatoes, cleaned and cut into 1/2 inch cubes (about 3 cups)

2 teaspoons kosher salt 

1/2 teaspoon freshly cracked black pepper  

1/4 teaspoon red pepper flakes

5 cups fresh corn kernels (from about 4 ears of corn)

2 cups coconut milk 

4 cups homemade corn stock (recipe follows) 

1/4 cup chopped fresh parsley 

Red chilis, minced

Scallions, sliced on the diagonal 

Cheddar cheese, shredded

Corn Stock: 

4 ears of corn, shucked, kernels removed and ears split in half

4 garlic cloves, smashed

1/2 onion, skin on, cut into chunks 

1 large carrot, ends removed, cut into large pieces

10 sprigs of fresh parsley

10 sprigs fresh thyme

2 tablespoons kosher salt

1 teaspoon black peppercorns

14 cups of water

Make the stock:

In a large stock pot add the ears of corn, garlic cloves, onion, carrot, parsley, thyme, salt, peppercorns and water. Turn the heat to high and bring the mixture to a boil. Lower the heat and reduce it to a simmer, cover, and cook one hour. Turn off the heat and, if not using right away, allow the stock to cool slightly before straining into a large bowl. Discard the ingredients and reserve the liquid stock. Set aside until ready to use. 

Make the chowder:

In a large pot or dutch oven, heat the extra virgin olive oil over medium-high heat then add the potatoes, kosher salt, pepper and red pepper flakes. Sauté for five minutes, stirring occasionally, then add the corn kernels and sauté for another five minutes, stirring occasionally. Next, add the coconut milk and 4 cups of corn stock. Increase the heat and bring the mixture to a boil then reduce the heat to a simmer and cook for 10-15 minutes covered. Turn off the heat and stir in the parsley. 

When ready to serve, ladle the soup into bowls and top with red chilis, scallions, and cheese. Serve hot.